Grilled Ribeye Steaks with Pepper & Tomato Vinaigrette

Difficulty: Simple
Time: 30 minutes
Serves: 4

  • ½ cup balsamic vinegar
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil
  • ¼ tsp chili flakes
  • ¼ cup fresh Italian parsley, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 2 tbsp. capers, drained
  • 1 cup Concerto® Grape Tomatoes, halved
  • 1 Maestro® Sweet Bell Pepper, seeded and finely chopped
  • 4 ribeye steaks
  • salt and pepper to taste

This Concerto® Grape Tomato and Maestro® Sweet Bell Pepper vinaigrette is also great with grilled chicken or halibut.


  1. In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half to a quarter cup. Remove from heat.
  2. In a small skillet, heat olive oil over medium heat. Add shallots, garlic and sauté for 2 minutes. Add chili flakes and herbs and remove from heat.
  3. Whisk in reduced balsamic vinegar. Add capers, tomatoes and peppers and season to taste with salt.
  4. Prepare a barbecue or grill to medium/high heat. Season both sides of ribeye steaks with salt and pepper and grill steaks to preference.
  5. Transfer to plates, spoon vinaigrette over top. Serve and enjoy.

*This vinaigrette is also great with grilled chicken or halibut.